DOLMADES, GREEK STUFFED GRAPE LEAVES

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Here's a super simple Greek dish for that dinner party or potluck where you want to bring something unusual and delicious. Dolmades are easy to make, nutritious and will have your family and guests saying "OPA!"

DOLMADES

Courtesy of Chef Jackie Olden © 2012

Ingredients:

1/2 cup olive oil
Juice of 1 lemon
2 large onions, finely chopped
2 tablespoons fresh mint, chopped
2 cups uncooked rice
2 tablespoons parsley, chopped
1 pound ground beef
1 jar grape leaves (about 50) rinsed then dried on paper towels
1 1/2 teaspoons freshly ground black pepper
1/2 cup pine nuts
2 cups water

Directions:

In a large skillet, saute onions in oil until soft but not brown, then stir in rice and cook, stirring, until golden. Add beef, pepper, pine nuts, lemon juice, mint and parsley.

Saute for about 5 minutes, stirring frequently. Stuff each grape leaf with 1 large tablespoon of filling, fold and roll up. Place in a single layer, close together, rolled edge down, in a large skillet. Add water to cover. Place an ovenproof plate or lid directly on top of the dolmades so they won't open while cooking. Simmer slowly for about 45 minutes or 1 hour, or until all the water has been absorbed.

Makes about 50

SUPER PEPPERSTEAK

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As we kick off the week headed into The Big Game this coming Sunday, Chef's Jeff and Jackie serve up a really Super Recipe. It's Jackie's Super Pepper Steak

SUPER PEPPERSTEAK

Courtesy of Chef Jackie Olden © 2012

Ingredients:

2 (8 ounces each) New York Steaks
1 tablespoon black peppercorns, crushed
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon paprika
3 green onions, chopped
1 cup mushrooms, sliced
3 cloves garlic, crushed
1/4 cup cognac
1/2 cup heavy cream
Salt to taste

Directions:

Pound the crushed peppercorns into one side of steaks. (Cover the meat with waxed paper while pounding). Heat the oil in a skillet until it is very hot. Quickly saute steaks on each side to desired doneness. Remove to a warmed platter and keep warm. Add butter and paprika, simmer 1 minute stirring the whole time, add onion and mushrooms and cook 2 minutes' more, stirring the whole time. Add garlic and cognac and simmer sauce 4 minutes. Season to taste and pour sauce over steaks and serve.
.
Serves 2

BOURBON MILK PUNCH

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Brennan's, the restaurant in New Orleans, is renown for many things. This recipe is a twist on their famous Brandy Milk Punch. Whether you use bourbon, brandy, spiced rum, or some other spicy cider, you're going to learn to appreciate southern hospitality with this delicious beverage.

BOURBON MILK PUNCH

Courtesy of Chef Jackie Olden © 2012

For each serving:

3 ounces half and half
1 teaspoon powdered sugar
1 1/4 ounces bourbon
Dash vanilla
Nutmeg (garnish)

Directions:

Heat half and half and sugar in small saucepan until almost boiling, stirring frequently. Combine with bourbon and vanilla in shaker and mix well. Pour into warmed cup and top with nutmeg.

GINGER PEARS

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This is a fast, delicious dessert for anytime. And it's a great dish to serve guests, or just enjoy by the warmth of your fireplace alone. It's so much better than a store bought dessert!

GINGER PEARS

Courtesy of Chef Jackie Olden © 2012

Ingredients:

4 firm ripe pears
1/4 cup butter or margarine
1/2 cup brown sugar
1/2 teaspoon ground ginger
1/4 cup dry sherry or water
2 tablespoons lemon juice
1 cup cream

Peel pears core and slice each into eight pieces. Melt butter in a 2 quart baking dish. Stir in sugar, ginger, sherry and lemon juice. Cook on HIGH 3 to 5 minutes, or until mixture boils rapidly. Stir in pear slices, and spoon syrup over to coat each piece. Cover with waxed paper. Reduce setting to MEDIUM, and cook 5 to 7 minutes, or until pears are tender. Serve in dessert dishes, topped with warmed cream.

Serves 4 to 6.

EXTRA CREAMY CHEESE ENCHILADAS

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Sometimes the simplest dishes are the most satisfying. And sometimes a few simple ingredients thrown in can make the dish simply wonderful! Try this one for your next weekend breakfast for two..

EXTRA CREAMY CHEESE ENCHILADAS

Courtesy of Chef Jackie Olden © 2012

Ingredients:

6 flour tortillas
3 cups shredded Jack cheese
6 tablespoons green onion, chopped
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can green chiles, chopped

Directions:
Fill each tortilla with 1/2 cup cheese and 1 tablespoon green onion (microwaving tortillas a few seconds makes them easier to roll without cracking). Roll each individually and place in an 8-inch square shallow baking dish. Melt butter in a saucepan, add flour stirring constantly. Add chicken broth and stir to make a thick sauce. Remove from the heat and stir in sour cream and chilies, stir until smooth. Pour over tortillas. Bake at 350 degrees for 20 minutes.

Serves 6


Variations:

Substitute regular corn or blue corn tortillas (microwave a few seconds to make them easier to roll.

Add cubed chicken, seasoned ground beef or turkey for a meaty dish.

BROILED LOBSTER TAILS

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Let's take the mystery out of preparing lobster at home. .

BROILED LOBSTER TAILS

Courtesy of Chef Jackie Olden © 2012

Allow two tails per person. Place four lobster tails in boiling salted water. Boil for 10 minutes, or until red color appears on the shell. Do not overcook. Remove from water, cut around edge of underside with scissors and remove any tissue which might be there. Cut the meat away from the shell with a paring knife. Return meat to the shell. Place shell on broiler pan and broil for 10 minutes until meat has browned. Brush with melted butter before and after broiling.

BACON & EGGS FOR TWO

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Sometimes the simplest dishes are the most satisfying. And sometimes a few simple ingredients thrown in can make the dish simply wonderful! Try this one for your next weekend breakfast for two..

BACON & EGGS FOR TWO

Courtesy of Chef Jackie Olden © 2012

Ingredients:

3 slices bacon
3 tablespoons minced white onions (you may use green if you like)
1 teaspoon parsley, chopped
4 eggs
Salt and pepper to taste
1/2 cup Swiss or Parmesan cheese, grated


Directions:

Chop the bacon, and fry until brown but not crisp. Pour off all but 1 tablespoon of the drippings. Add onions and parsley and saute until brown. Season to taste. Spread all ingredients out in the pan. Break eggs over top, sprinkle with cheese. Cover and cook slowly, until the eggs are set and the cheese is melted.

Nice way to start the day.

Serves 2


Variations:

Use a teaspoon of chopped tarragon instead of the parsley.

Add 1/2 teaspoon chili powder and substitute grated Pepperjack cheese instead of Parmesan.

Use shallots instead of onions for a milder flavor.

JACKIE'S BAKED S'MORES

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Will power! Or just have lot's of people around you when the oven door opens on these delicious no campfire S'mores Jackie makes!.

JACKIE'S BAKED S'MORES

Courtesy of Chef Jackie Olden © 2011

Ingredients:


1/2 cup butter
1-1/2 cups graham cracker crumbs
1 can sweetened condensed milk
1 (6-ounce) package chocolate chips
1 (3-1/2 ounce) package coconut
1 cup nuts, chopped

Preheat oven to 350°. In a 9 x 13" pan, melt butter. Sprinkle crumbs over the butter. Pour the milk over the top and sprinkle evenly with remaining ingredients. Press gently.

Bake 25 to 30 minutes or until lightly browned.


Variations:

In the last 5 minutes, sprinkle miniature marshmallows over the top -- regular or chocolate flavor.

BEEF BOURGUIGNONNE IN THE CROCK COOKER

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Jackie says she doesn't even know how many people this recipe will serve -- everyone eats more than their share!.

BEEF BOURGUIGNONNE IN THE CROCK COOKER

Courtesy of Chef Jackie Olden © 2011

Ingredients:

6 strips bacon, cut into 1/2-inch pieces
3 pounds rump or chuck, cut into 1-1/2 inch cubes
1 large onion, sliced
1 large carrot, peeled and sliced
3 tablespoons flour
1 (10-ounce) can beef broth
1-1/2 cups burgundy
1 tablespoon tomato paste
2 cloves garlic, minced
1/4 teaspoon whole thyme
1 bay leaf
1/2 pound white onions, peeled (boiling)
(may use canned if you like)
1 pound mushrooms, sliced

Directions:

Cook bacon until crisp, remove with a slotted spoon. Brown meat in bacon fat, put meat into crock. Brown carrot and onion. Season with 1-1/2 teaspoons salt, 1/8 teaspoon pepper, stir in flour. Add broth and mix thoroughly. Pour ingredients over meat in crock cooker. Add cooked bacon, wine, tomato paste, garlic, bay leaf, thyme and 1/2 pound white onions. Cover crock and cook on low 8 to 10 hours.

(Remember don't lift the lid during cooking time.) Saute mushrooms in 2 tablespoons butter, add to crock cooker 1 hour before serving.

If desired, turn cooker to high to tighten gravy and add 1/4 cup flour mixed with 2 tablespoons butter, combine and roll into balls the size of peas and drop into cooker.

Serves 10

BUFFET SHRIMP

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Jackie has served this dish to movie stars and party-goers of all types. She recommends standing back because its assured a stampede to the buffet table. Your guests will be delighted with this shrimp dish.

BUFFET SHRIMP

Courtesy of Chef Jackie Olden © 2011

2 pounds medium to large raw shrimp
1 lemon, thinly sliced
1 medium red onion, thinly sliced
1 cup pitted black olives, well drained
2 tablespoons chopped pimiento
1/4 cup vegetable oil
2 cloves garlic, minced
1 tablespoon dry mustard
1 tablespoon salt
1/2 cup lemon juice
1 tablespoon red wine vinegar
1 bay leaf, crumbled
Dash of cayenne
Chopped parsley

Shell and devein shrimp. Bring 1 quart salted water to a boil, add shrimp and cook for a scant 3 minutes. Drain at once. Rinse in cold water. Drain and set aside. In a bowl, combine lemon slices, onion, black olives and pimiento and toss well. Combine oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne and parsley and add to bowl with lemon mixture. Arrange shrimp in a serving dish and pour marinade over them. Cover and chill no longer than 3 hours. Serve with toothpicks. This is absolutely wonderful!

Serves 10

WINTER VEGETABLE STEW

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With only 20 minutes prep and another 30 minutes simmering on the stove, you can enjoy a beautiful vegetable stew on a cool winter night. This recipe delivers great taste with the use of savory and bay leaf to bring out the great flavors of root vegetables and squash

WINTER VEGETABLE STEW

Courtesy of Chef Jackie Olden © 2011

2 Onions, chopped
1/2 Cup Olive Oil
3 Potatoes, peeled and large dice
2 Turnips, peeled and large dice
4 Carrots, peeled and cut into slices
2 Acorn Squash, peeled and large dice
1 1/2 Teaspoons Savory
1 Bay Leaf
4 Cups Chicken Stock
1 Small Cauliflower, cut into bite size florets
1 Box Frozen Peas
Salt and Pepper to taste

Saute the onion in the olive oil for ten minutes, stirring frequently. Add the potatoes, turnips, carrots and saute another 5 minutes. Then add the Acorn squash and the savory and bay leaf and saute yet another 5 minutes. Add the cauliflower and the peas, pour in the chicken stock and bring the mixture to a simmer. Simmer for 30 minutes or till the vegetables are just tender. Serve sprinkled with Parmesan cheese. Oven warmed French bread or focaccia are a great compliment to this meal!
Serves 6-8

Alternatives: Parsnips instead of turnips; vegetable stock instead of chicken stock

GREAT GRANDMA'S SWEET DOUGH FOR BREADS AND MORE

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Making bread can be a fine art, but it can also be very easy. This sweet dough recipe from Jackie's great grandmother is can be the start of something really delicious and will make everyone swoon from the rich aroma of bread cooking right in your own oven.

GREAT GRANDMA'S SWEET DOUGH

Courtesy of Chef Jackie Olden © 2011

1 cup warm milk
1/2 cup sugar
1 teaspoon salt
2 cakes yeast (fresh, not dry nor dry active)
2 eggs
1/2 cup butter or shortening
4 1/2 to 5 cups flour

Mix together milk, sugar, and salt. Crumble in yeast and stir to dissolve. Stir in eggs, butter, and flour until dough is sticky to touch. Turn out on floured board. Knead hard for 10 minutes rolling dough over and turning ends in. Let rise in a warm place in a covered buttered bowl until doubled in bulk. Punch dough in bowl, pulling out the edges of dough and turning dough over completely in bowl. Let rise again until double and then you have yeast dough ready for your favorite Christmas bread or rolls.

SOME BREAD AND DOUGH TIPS

Yeast cakes are typically found in the cooler sections at the grocery store, because they are living yeast and require keeping cool. You should store your yeast cakes in the fridge till you're ready to use them.

Yeast feeds on sugars to grow and multiply. The byproduct of their reproduction and feeding is carbon dioxide, which makes dough rise.

Alcohol is also a byproduct of yeast growth, especially when it sits for a while. This is why some doughs and sponges may have an odor of alcohol.

To "punch" dough down literally means to use your fist and punch the dough so the trapped gas bubbles are released and the dough collapses. Punching down is the step right before shaping dough into the loaf, sweet roll or other finished shape, just before letting it rise the second time.

WINTER TOMATO SOUP

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Few things are more satisfying than to come home from work or a hard day's play in the winter cool and treat yourself and friends to a hearty, warm bowl of soup. This recipe is not only easy, it's nourishing. Serve with some sourdough or French bread that's been warmed in the oven for a crispy crust and soft center.

WINTER TOMATO SOUP


Courtesy of Chef Jackie Olden © 2011

1/2 cup butter
2 tablespoons olive oil
1 large onion, thinly sliced (about 2 cups)
1 teaspoon thyme
1 teaspoon basil
Salt and pepper to taste
1 (2-pound 3-ounce) can Italian tomatoes
3 tablespoons tomato paste
3 3/4 cups chicken broth
4 tablespoons flour
1 teaspoon sugar
1 cup heavy cream

In a saucepan, melt butter and add olive oil, onion, thyme basil, salt and pepper. Cook, stirring, until onion wilts. Add tomatoes and tomato paste. Simmer 10 minutes. Blend together 5 tablespoons of the chicken broth and the flour. Add this to the soup, stir, then add the rest of the broth. Simmer 30 minutes, stirring often to prevent burning. Puree 2 cups at a time in the blender; return to heat. Add sugar and cream. Simmer 5 minutes more.

Yield 8 servings

Alternative ingredients: add 3 cloves of chopped garlic; substitute vegetable broth for a vegetarian option; substitute fresh chopped tarragon or cilantro instead of the thyme and basil for a different flavor profile; substitute arrowroot or other alternative thickener instead of flour for a reduced gluten recipe; add a tablespoon of brandy or sherry just before serving. Have fun with your kitchen!

EASY SAUSAGE & FRENCH BREAD APPETIZER

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This time saving appetizer dish is delicious and will give your party the home made touch that dazzles your guests! Your guests will be begging you for the recipe.


EASY SAUSAGE & FRENCH BREAD APPETIZER

Courtesy of Chef Jackie Olden © 2011

2 loaves frozen French bread dough
10 ounces frozen chopped spinach
1 pound hot pork sausage, ground
1 egg, beaten
12 ounces grated mozzarella cheese
1/2 cup grated parmesan cheese


Directions:

Preheat over to 375 degrees.

Thaw the French bread dough. Cook the frozen spinach per the directions, then drain it thoroughly of all moisture you can.. Brown the sausage in a pan and drain all the fat. Add half the beaten egg to the drained spinach (reserve the other half egg for brushing the top of the loaves).

Roll one loaf to a 9"x13" rectangle. Spread half the sausage, spinach, mozzarella, and parmesan onto the dough, leaving 1/2" dough uncovered around the perimeter. Roll the dough like a jelly roll and seal the edges of the dough together tightly so the filling mixture doesn't ooze out during baking. Repeat this procedure for the second loaf.

Place the rolled loaves onto a baking sheet prepared per the frozen dough manufacturers directions. Brush the tops of both loaves with the remaining beaten egg, and lightly score the tops of the loaves on the bias.

Bake in the oven 20 minutes, or until the loaves are nicely browned. If your oven isn't convection, turn the baking sheet 180 degrees in your oven at 10 minutes to promote more event browning.

Allow the loaves to cool for 5 minutes after removing from oven, then slice into 8 equal pieces and serve while still warm. Each loaf serves 8 people.

Alternatives to hot pork sausage: seasoned ground beef, mild ground sausage, spicy tofu, seasoned ground turkey (you may have to season with salt or other spices to adjust seasoning)

Alternatives to mozzarella: feta cheese, chevre, ricotta, or our favorite melting cheese

Other tips:

Sprinkle the tops of your prepared loafs lightly with more grated parmesan cheese, or a medley of herbs and spices.

WHISKEY SOURS & GOOD PARTY KHARMA

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The holidays may be over, but this festive cocktail recipe is good anytime you're entertaining.


WHISKEY SOURS

Courtesy of Chef Jackie Olden © 2011

1 can of frozen lemonade concentrate, thawed
2 cans of water
1 can of Bourbon
3 tablespoons of sugar

Mix well and store in the fridge. Shake it well before serving and garnish with a slice of orange and maraschino cherries on a pic for color.

Substitute vodka or gin for the bourbon to shake things up!


RECIPE FOR A GOOD PARTY

Have good background music, not too loud, so conversations aren't an effort.

Make a point of introducing your guests to each other. You must like them, or you wouldn't have invited them. You have every reason to expect your guests will like each other too, but they may not be a gregarious as you.

Since you know your guests, let them know things they share in common with other guests. Conversations start easily when there's common ground.

Always have plenty of food to serve your guests when you serve alcohol. Don't be afraid of fried finger foods. There's a reason cocktail lounges serve these things. It helps process alcohol through the body.

Don't be afraid to tell a guest when it's time to switch to coffee. If they resist, tell them how much you care about them and hope to invite them to your next great party. It'll send the subtle messages that you want them safe, but you want them to behave!

A New Year - A Too Fun Cooks Commitment!

Happy New Year to all our listeners! We hope your year is full of great food, fun and happiness.

The chefs at Too Fun Cooks are committed to bringing you great cooking tips throughout 2012. We've mastered some obstacles that held up our process of sharing our radio show content here on our website each day. But, you won't have to scramble for your pen, or whip out a pencil while driving or listening during 2012. Just come visit us here.

We're working hard to catch up all the recipes for our prior shows and will shortly announce where to find them. If you just can't wait and want to drop us a line, we'll happily forward you the recipe you remember.

Meanwhile, our new daily content going forward can be found here every day.

Enjoy!

Chef Jackie Olden
Chef Jeff Calley

KEEPING & STORING HOLIDAY GOODIES

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Here's our tips for how to safely handle all those left overs and gifts you received over the holidays. The only blue or green you should be eating are those intentional decorations on the cookies!

SOME SIMPLE STORAGE GUIDELINES

Courtesy of Chef Jackie Olden © 2011

Canned meats and pates --- 2-3 years
Hard cheeses --- 3 weeks to 6 months (trim mold off, the cheese beneath is still edible)
Soft cheeses --- 1 to 20 weeks in the fridge (depending on the type)
Chocolates --- 1 to 4 weeks in the pantry or fridge
Citrus fruits --- 2 to 6 weeks in the fridge
Whole Country Ham --- 1 year in the fridge
Sliced Country Ham --- 2 to 3 months in the fridge
Vacuum packed Smoked Salmon --- 6 months in the fridge

Air is the quickest way to spoil food. Squeeze out as much air as possible from your storing packages.

SOME OTHER FOOD STORING AND KEEPING SAFETY TIPS

Food borne illness can be limited by how you handle, prepare and store your food. Here are the chef's top 5 tips for preventing the spread of germs and bacteria in your food.

1. Cool hot, prepared foods quickly. For soups and stews, seal the drain in your kitchen sink and fill it with cold water -- even ice if you can. Set hot pans into the water. Change the water a couple times when it becomes warm from heat transferred to it from the pan. Fill a zip lock plastic food storage bag with ice and drop it directly into the liquid to cool from the inside.

2. Keep your refrigerator temperature at or below 40° F for proper storage.

3. During power losses, keep the doors of your refrigerator and freezer closed till power returns. If power is out longer than 4 hours, get an ice chest and transfer fridge contents to it to keep food safe. Freezers left unopened will be good for about 48 hours if you keep the doors closed.

4. Discard any canned goods that are beyond their expiration dates or show signs of denting, leaking, holes, swelling or other defects of cans.

5. If in doubt, throw it out. It's just not worth getting sick if something looks or smells bad.

You can see other food safety tips on the U.S. Food and Drug Administration website

SAUTED DUCK BREAST AND DUCK TIPS

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Don't duck Duck Breast. It's the simplest thing in the world to cook, and your family or guests will think you're a culinary rock star! If you're afraid of cutting up a duck (it's a lot like cutting up a chicken), have your butcher do it for you. Be sure to leave as much of the skin on the breast pieces as possible -- it adds flavor.

DUCK TIPS

Duck fat is being rediscovered by home culinarians in a big way. You can buy it in many grocery stores and specialty shops. It adds a rich flavor to recipes.

Resist the temptation to remove skin from duck breasts. You're removing over half the flavor if you do.

Save all the parts of your duck to make duck stock, or confit.

"Fond", or as Chef Jackie says "the darling parts" are the crispy bits in the bottom of your saute or frying pan that are a shame to waste. Use a flavorful liquid (wine, stock, vermouth, brandy, etc.) to deglaze these tasty bits and use them in your sauces and gravies.

PAN SAUTED DUCK BREAST WITH CHERRY PAN SAUCE

Courtesy of Chef Jeff Calley © 2011

2 Fresh duck breast, skin on
1 Tbsp Canola Oil

1/2 cup Dry vermouth, or white wine
1/2 cup Fresh cherries, pitted
1 cup Cream
1/2 cup Grated parmesan
Salt To taste
Pepper To taste

With a sharp knife, score the skin on the breast in a criss-cross pattern. This prevents the skin from shrinking and curling up the breast during cooking. Lightly salt and pepper the breasts. Heat up an oven safe saute pan with canola oil till you can coat the pan lightly. Over low-medium heat, add the duck breasts to the pan, skin side down. Then wait. Don't be too eager. You want the skin to slowly cook. Duck skin is typically quite thick, and you want your skin to reduce in thickness 50% or more, while slowly browning the skin. The meat will be rich, dark pink.

When the skin is nicely browned, flip the breast and cook for 3 minutes on the other side. Remove the pan to a 350 degree oven for another 5 minutes. For rare to medium rare, you want the internal temperature to be between 120 and 130 degrees.

Remove the duck and set aside to stay warm. Remove all but 2 Tablespoons of the fat, but none of the "darling bits". Add vermouth or wine and deglaze the fond over a low-medium stove. Add the cherries and a little heat under the pan to reduce the liquid and cook the cherries, about 2 minutes. Add the cream and parmesan and stir till lightly bubbly. Place breast on serving platter and spoon the sauce over. Serve immediately.

NOTE: Save all that duck fat you removed from your pan. It's good stuff to cook with!

PASTA COOKING TIPS & EASY "PASTA E OLIO" RECIPE

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Everybody knows how to cook pasta, right? But, maybe you don't know all the time tested tips two top cooks will share with you here, and a great, simple pasta recipe. Have fun!


HOW TO COOK PASTA

Use plenty of water in your cooking pot, enough to cover your pasta 3 times.

Adding olive oil will help prevent pasta sticking together, but stirring occasionally will achieve the same result and add less fat.

Add salt to your cooking water. Pasta that absorbs salt from the cooking water will have a better flavor.

Add herbs like fresh chopped garlic to your cooking water. Just like salt, flavors will be absorbed.

Add pasta to rapidly boiling water, then reduce the heat to medium for cooking.

In Italy, cooks used to throw pasta against a wall, particularly spagetti, to see if it was "al dente". If it stuck, it was done. Even if messy in your kitchen.

If using pasta in a cold dish, "shock" it in ice water after draining the hot water off. This retards the cooking process so your pasta won't get too soft.


PASTA E OLIO

Courtesy of Chef Jeff Calley © 2011

2 Tbsp Salt (for boiling)
4 Tbsp Olive Oil (for boiling)
1 lb. Pasta (use your favorite dried)
4 Tbsp Olive Oil (for dressing)
2 Tbsp Butter (for dressing)
1 Cup Grated parmesan
5 Leaves Fresh basil
Salt to taste
Pepper to taste

Put oil and salt for boiling into a 4 quart pan filled 3/4 of the way with water. Bring to a brisk boil. Ease the pasta into the water and reduce the heat to a light boil. Depending on which variety of dry pasta you use, boil it for 8-10 minutes.

LETTUCE TIPS & BBQ ROMAINE WEDGES WITH BLUE CHEESE

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Here are some Lettuce Tips and a super easy recipe for Barbecue Romaine Lettuce Wedges, a great summer time crowd pleaser.


LETTUCE HANDLING AND STORAGE TIPS

Salads are the star of a great dinner!
Use your hands to toss green salad to prevent bruising.
Store lettuce in moist paper towels in the fridge.
Don't dress more lettuce than you're going to use -- dressed salad won't keep.
Clean Romaine lettuce by hand tearing pieces.
Spin in a salad spinner, or pat dry well on paper towels.
Salad dressing will not adhere to wet lettuce.


BARBECUED ROMAINE LETTUCE WEDGES

Courtesy of Chef Jackie Olden © 2011

Olive Oil
1/2 Head of Romain lettuce per person, cleaned and dried
Blue Cheese dressing
Blue Cheese, crumbled

Heat up your barbecue really hot. Brush with Olive oil. Put the cut side down on the grill till light grill marks appear (a minute or less on a hot grill). Turn the other side down on the grill for 30 seconds. Remove to serving dishes. Drizzle with Blue Cheese Dressing. Sprinkle with crumbled blue cheese. Serve immediately.